334 lime leaf recipes

Pineapple mint sorbet blends fresh pineapple, orange juice, lime, and mint into a smooth, tangy frozen dessert. A light palate cleanser or refreshing warm-weather finish, no ice cream maker required.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

Pepper oysters are a chef-style appetizer of fresh oysters poached in their own liquor, then marinated overnight in mortar-ground black peppercorn, garlic, bay leaf, and lime. Bright, briny, bracing.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Chilled honeydew melon soup with mint, honey, lime juice, and buttermilk for a tangy edge. A refreshing 6-ingredient summer first course or light dessert.

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Baked white fish topped with a fresh coconut chutney made from cilantro, mint, jalapeño, cumin, and lime. A vibrant Indian-inspired weeknight dinner ready in 40 minutes.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

No-bake margarita pie with buttery pretzel crust, fresh lime filling spiked with tequila and triple sec, and clouds of whipped cream.

Thai-inspired tofu lemongrass soup with shiitake mushrooms, bok choy, and kaffir lime leaves. Light, fragrant, and ready in 35 minutes. A bright, warming bowl that's naturally vegan.

Elbow pasta tossed with garlic olive oil, wilted basil, fresh parsley, lime zest, and lime juice. A bright, vegetarian pasta ready in 30 minutes.

Thai-inspired spicy seafood soup with shrimp, mussels, lemongrass, galangal, kaffir lime, and fish sauce. A fragrant, fiery broth in the tom yum tradition.

This fragrant Vietnamese-style seafood soup simmers shrimp, crab, oysters, scallops, and fish in a lemongrass-coconut broth with kaffir lime and a kick of red chili. Ready in 30 minutes flat.